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Cooking & Eating & Living in Paris (& Leaving it, sometimes)

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United Parcel Service

August 11, 2014 by Ullrich

I like wrapping, rolling, packaging food – it brings love and elegance to your table. Here, beetroot leaves make a perfect coating for fish fillets topped with mushroom duxelles. Just excellent!

Categories: Dinner, France, good food, Lunch, nature, seafood, signature dish, skills • Tags: Cooking, Cuisinier, Essen, Food, Food photography, Kochen, Manger, Recettes, Recipe, Rezepte

2

mushroom fairytales of early fall

September 1, 2013 by Ullrich

On the markets of Paris, chanterelles are sold under the name girolles and both are quite different kinds of mushroom. The latter are firm and fleshy with thick stems, almost golden and snow-white on the inside, the former are softer, skinny guys, more on the brownish side and clearly less classy. A nice pan of girolles counts among the great pleasures of this late summer/early fall season. I used a chunk of the excellent pancetta I drove home from Italy to spice up […]

Categories: France, good food, nature, Paris, skills • Tags: Cuisinier, Essen, Food, Food photography, Foodies, Kochen, Manger, Recettes, recipes

7

Fish soup, heart-warming, spirit-lifting

June 29, 2013 by Ullrich

A good and hearty fish soup offers rare pleasures and always puts me in that Southern, summerish mood. Learn about some basic rules.

Categories: Dinner, France, good food, Lunch, nature, seafood, signature dish, skills • Tags: Cooking, Cuisinier, Food, Foodie, Kochen, Recettes, recipes, Rezepte

2

Roll up your sleeves, be a French pâtissier!

June 2, 2013 by Ullrich

Baking the French way is an operation quite similar to heart surgery. But once you have prepared your own “tarte aux framboises”, a raspberry tart(e), you’ll feel quite proud, and rightfully so!

Categories: chefs, Dessert, France, good food, images, skills • Tags: Backen, Baking, Dessert, Food, pastry chef, Pâtisserie, Recettes, recipes, Rezepte

6

Three ingredients, lots of pleasures

May 30, 2013 by Ullrich

Asparagus makes an excellent salad, the white or green stalks are great when pan-fried or grilled, steaming would be a good idea – but I cook them à l’anglaise, as the French say when they mean: in water. It’s fast food but it’s great.

Categories: Dinner, France, good food, nature • Tags: Bouffe, Food, Food photography, Küche, Recette, recipes, Rezepte, Vegetarian

6

Fourty shades of pray: French tourte

May 26, 2013 by Ullrich

Cooking may be fun most of the time – but when you really go for it, it turns into hard labour. That is certainly true for the classic French dish called tourte, a bourgeois marvel of culinary decadence which basically combines two elaborate dishes into one.

Categories: Dinner, France, good food, images, Lunch, signature dish, skills • Tags: Cooking, Food, Food photography, France, French food, recipes

5

French Terrine: Ramp up the big guns!

May 24, 2013 by Ullrich

A home-made terrine makes the pride of each amateur chef. A poor man’s feast in former times, it has turned into an almost ceremonial dish nowadays. Here are some basic rules for how to do it at home.

Categories: Apéro, Dinner, France, good food, hero butchers, Lunch, signature dish, skills • Tags: Cooking, Food, Food photography, France, recipes

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What is THE French signature dish?

May 1, 2013 by Ullrich

Think Germany and sauerkraut, Korea and kimchi, Japan and sushi, America and hamburgers. Think Spain and paella, Italy and pasta, Russia and borschtsch. But what is THE French signature dish?

Categories: Dinner, France, good food, signature dish, World • Tags: Food, France, recipes, World Food

2

Daurade: A noble fish and dish

April 21, 2013 by Ullrich

The street markets in Paris will ruin me sooner or later, financially. But this morning, I couldn’t resist to a perfect daurade that I turned into a simple and noble French dish.

Categories: Dinner, France, good food, Lunch, nature, Paris, poetry, seafood, signature dish • Tags: Cooking, Food, Food photography, recipes, Seafood

6

Get your hands dirty! It’s worth it.

April 13, 2013 by Ullrich

The cured cod adventure continues. Some new ideas about how to treat that picturesque fish.

Categories: Dinner, France, good food, nature, Paris, seafood, signature dish, skills • Tags: Cooking, Food, Food photography, France, recipes

1

Cheese University (XXIX): Mothais sur feuille

April 4, 2013 by Ullrich

Let me introduce you to the Mothais sur feuille, a great French goat cheese widely unknown. It hasn’t got its AOC yet but it should only be a matter of time. It’s just too good.

Categories: Cheese University, Dinner, France, good food, nature, skills • Tags: Cheese, Food, France

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Culinary killer: Mussels with a crust

April 1, 2013 by Ullrich

I often think about how privileged France as a culinary country is. The two oceans alone – the Mediterranean to the South, the Atlantic to the West – are an endless source for excellent ingredients. I just prepared some excellent palourdes, hard clams.

Categories: Apéro, Dinner, France, seafood • Tags: Cooking, Food, Food photography, French cuisine, recipes

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